This soup celebrates the robust character of winter kale whilst addressing immune support through a carefully layered approach. I've built the flavour foundation with turmeric and ginger—both powerful anti-inflammatory agents—and paired them with the mineral richness of kale and the umami depth of miso. The sesame smoked tofu from Teto Tofu adds protein density and a textural contrast that prevents the soup from feeling one-dimensional. Every component of the vegetables is utilized: kale stems become part of the aromatic base, carrot peels infuse the broth, and even the leek tops contribute their subtle sweetness before being strained. This is intelligent cooking that respects both nutrition and the environment.
